Tofu Stir Fry

This golden-crusted tofu stir fry is packed with a medley of colorful vegetables coated in rich umami flavor.

Why this recipe works

Making crispy tofu stir fry is really simple with a few quick tips to ensure perfectly cooked plant-based protein. The best part about a stir fry is that they are incredibly versatile, too! We used a combo of broccoli, carrots, bell peppers, celery, and snap peas, but there are plenty of veggies out there to choose from.

Tofu does not take long to cook, in fact, it’s really quick. The bulk of the time comes down to properly prepping it. Before I met Chef Antoine, he worked at a restaurant for over 20 years where they served a lot of vegetarian dishes. He cooked with tofu just about every day, and today, he’s sharing his tips on the right way to prepare it. Be sure to follow his advice listed below for the best results!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

TOFU – Firm or extra-firm tofu is best for this recipe. Soft tofu won’t hold its shape as well when stir fried. When frying tofu, you will want to get more liquid out than simply squeezing with your hands will allow. To do this, Chef Antoine recommends planning enough time ahead to expel the liquid. If you prep the tofu for draining in the morning, you can eat your stir fried tofu that night. You can also prep it the night before. The instructions below will explain.

VEGETABLES – We’ve chosen some of our favorite go-to stir fry vegetables for this recipe. You can use whatever vegetables you like. Some alternatives include mushrooms, edamame, bok choy, cabbage, and baby corn. As with all stir fry recipes, be sure you prepare all vegetables and ingredients ahead of time, as the cooking process is quick.

How to Make Tofu Stir Fry

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Begin by wrapping the tofu in paper towels, gently squeeze to remove excess moisture. Place tofu on a baking pan and place something like a cookbook on top. You don’t want to smash the tofu, but you want enough pressure on it so that more liquid is expelled. Be firm but gentle, you don’t want to break it. Let sit for 90 minutes then remove from paper towels, wrap in fresh, dry paper towels, then gently squeeze again. Replace the cookbook and wait another 20 minutes or until desired firmness
2. Cut tofu into 1-inch cubes. Place in a mixing bowl and using gloved hands, gently toss with cornstarch to coat all the pieces.
3. Heat olive oil in a wok over medium-high heat until shimmering. Oil should be nice and hot but not smoking.
4. Add tofu to the wok and using heat resistant rubber spatula, quickly turn and toss the tofu until browned on all sides.
5. Toss in all the vegetables and continue stirring and turning to cook all contents.
6. Pour in soy sauce, oyster sauce, and sesame oil and stir to combine. Allow sauce to cook for 1-2 minutes or until slightly thickened.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve your tofu stir fry over or alongside a bed of white rice or rice noodles. Both of which are great at soaking up that umami sauce!

More Tofu Recipes

• Fried Tofu
• Spicy Tofu
• Air Fryer Tofu
• Honey Garlic Tofu

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Tofu Stir Fry

This tofu stir fry recipe is a must-try. The tofu cubes are crisp and coated with a savory sesame-soy-oyster sauce that hits all the right spots!

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IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dinner

Cuisine: American

Diet: Vegetarian

Servings: 4 servings (4 cups total)

2 hours hrs 10 minutes mins

Calories: 167

Author: Amanda Davis

Ingredients

• ▢ 14 ounces extra firm tofu
• ▢ 1 Tablespoon cornstarch
• ▢ 2 Tablespoons olive oil
• ▢ 1 cup broccoli florets
• ▢ ¼ cup sliced celery
• ▢ ¼ cup julienned carrots
• ▢ ¼ cup sliced red bell pepper
• ▢ ¼ cup sliced yellow bell pepper
• ▢ ¼ cup snap peas
• ▢ ⅓ cup low sodium soy sauce
• ▢ 1 Tablespoon oyster sauce
• ▢ 1 teaspoon sesame oil

Things You’ll Need

• ▢
  Wok or deep sided heavy bottomed skillet
• ▢
  Heat resistant rubber spatula

Before You Begin

• When frying tofu you will want to get more liquid out than simply squeezing with your hands will allow. To do this, Chef Antoine recommends planning enough time ahead to expel the liquid. If you prep the tofu for draining in the morning, you can eat your stir fried tofu that night. You can also prep it the night before. The instructions below will explain.
• It’s important to prepare the tofu as described in the recipe. While it does take some time, removing the excess moisture is imperative to this recipe’s success. Tofu that has not been drained properly will crumble and break as you cook it.
• As with all stir fry recipes, be sure you prepare all vegetables and ingredients ahead of time as the cooking process is quick.
• We’ve chosen some of our favorite go-to stir fry vegetables for this recipe. You can use whatever vegetables you like. Some alternatives include mushrooms, edamame, bok choy, cabbage, and baby corn.

Instructions

• Begin by wrapping the tofu in paper towels, gently squeeze to remove excess moisture. Place tofu on a baking pan and place something like a cookbook on top. You don’t want to smash the tofu, but you want enough pressure on it so that more liquid is expelled. Be firm but gentle, you don’t want to break it. Let sit for 90 minutes then remove from paper towels, wrap in fresh, dry paper towels, then gently squeeze again. Replace the cookbook and wait another 20 minutes or until desired firmness.
  14 ounces extra firm tofu
• Cut tofu into 1-inch cubes. Place in a mixing bowl and using gloved hands, gently toss with cornstarch to coat all the pieces.
  1 Tablespoon cornstarch
• Heat olive oil in wok over medium-high heat until shimmering. Oil should be nice and hot but not smoking.
  2 Tablespoons olive oil
• Add tofu to the wok and using heat resistant rubber spatula, quickly turn and toss the tofu until browned on all sides.
• Toss in all the vegetables and continue stirring and turning to cook all contents.
  1 cup broccoli florets, 1/4 cup sliced celery, 1/4 cup julienned carrots, 1/4 cup sliced red bell pepper, 1/4 cup sliced yellow bell pepper, 1/4 cup snap peas
• Pour in soy sauce, oyster sauce, and sesame oil and stir to combine. Allow sauce to cook for 1-2 minutes or until slightly thickened.
  1/3 cup low sodium soy sauce, 1 Tablespoon oyster sauce, 1 teaspoon sesame oil

Expert Tips & FAQs

• Store any leftovers in an airtight container kept in the refrigerator for up to 4 days.
• It’s best to reheat your stir fried tofu in an air fryer or skillet. Place the tofu in a skillet over medium heat, tossing just until the edges begin to crisp up. Use the reheat function on the air fryer to rewarm. I would avoid the microwave unless you are okay with the tofu softening a bit!

Nutrition

Serving: 1serving (1 cup) | Calories: 167cal | Carbohydrates: 10g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 970mg | Potassium: 396mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1883IU | Vitamin C: 54mg | Calcium: 59mg | Iron: 2mg

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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.